Shop Now

Braised Cod with Gingered Carrot Coconut Sauce

Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, cod is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.

Ingredients
Serves: Makes 4 servings.
Directions
15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • Rinse cod fillets; pat dry with paper towels. Sprinkle both sides with dill, sea salt and pepper. Let stand 10 minutes. Coat cod on both sides with cornstarch, shaking off excess.

  • Heat 2 tablespoons of the oil in large nonstick skillet on high heat. Add cod fillets. Reduce heat to medium; cook 3 minutes per side or until lightly browned. Drain on paper towels.

  • Heat remaining 1 teaspoon oil in same skillet on medium heat. Add bok choy; cook 2 minutes per side or until lightly browned. Add coconut milk, carrot juice, rice wine and ginger. Bring to simmer. Reduce heat to low; simmer 5 minutes. Gently place fish fillets in sauce; simmer 5 minutes or until fish flakes easily with fork. To serve, place a fish fillet and bok choy into each of 4 shallow bowls. Pour a small amount of carrot-coconut sauce into each bowl.

Nutrition information

(Amount per serving)

  • Calories: 295Cholesterol: 43mg
  • Sodium: 632mgProtein: 20g
  • Total Fat: 17gFiber: 1g
  • Carbohydrate: 12g

Ratings & Reviews: 0

Add your review

Top